The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1887-10-26
Good Milk.

The cows may be kept in scant pas
lures without shade, the broiling sun
pouring down upon their unprotected
backs from morning until night. This
is annoying and injurious to health.
causing a feverish condition of the svs,
tem which is communicated to the milk
and aids in the development of floating
curds.
The good dairyman provides his cows
with an abundance of shade and sees to
1t that they do not have to labor all day
IN dryed up pasture to get sclnty
supply of food, but have sufficiencv TO
eat and time to lie down in cool places,
chew the cud, dream and secrete good,
wholesome milk.
Cows are often compelled to get their
supply of water from stagnant ponds
and pools. These are teeming with ami
NAL and vegetable forms of life of a
microscopic character which are taken
into the stomach and enter into the cir
culatory system.
Experiments made at Cornell Univer-
slty some years ago showed that these
minute organisms and spores not only 90
into the blood, where they are found,
but into the milk, which is elaborated
from the blood, rendering it unfit for
human food.
Pure water, and plenty of it, is alb
solutely essential TO the production of
sound milk.
At this season of the year the air is
full of all sorts of microscopic life the
germs of which are floating and settling
everywhere. They are most plentiful in
stables, barnyaTds sheds, ETC., and
wherever there is fermenting and decay
ing matter.
If the cows are MIXED in such a place
these microbes will be inhaled by the
COWS and enter into the general circula-
tlon and thence into the milk, and they
will also fall into the milk pals and cans,
and contaminate milk by direct contact.
1t Is declared by good authority that if
the COWS breathe a foul atmosphere for
fifteen minutes the foulness will show in
the flavor Of the milk and injnre its
keeping qualities. Therefore, all places
and their vicinities where cows are
MIXED cannot be kept too clean nor be
too thoroughly deodorized.
While the weather is hot, there is dan
ger that the milk will sour before the
cream has arisen as it should With the
temperature at ninety or over, milk
scarcely cools at all, and the souring pro-
cess goes on rapidly. A little very cold
water or ice if it can be had, put in each
pan as it is set helps 10 cool the milk
quickly, and at the same time TO hasten
the separation of the cream. This is the
principle of the creamery system, but was
known and practiced by many housewives
before the creamery was invented. 1t
was suggested by washing out milk pals
after straining, and putting this in the
last pan, which yielded more cream than
those not so treated.
Professor Armsby, of the Wisconsin EN-
pertinent Station, says that the greater
the difference Of the temperature between
milk and the surrounding medium the
more rapid will be the creaming In a
series of experiments the amount of cream
obtained ranged from 92 to 9s per cent. OF
the whole by the well-known Cooley sys,
ten, while the amount of fat in the skim
milk was reduced from to per cent. Ii
was plain from the results obtained that
when milk is properly set in water con
tanning plenty Of broken ice, and having